You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Cade 2009 Proprietary Red Blend Napa Cuvee
Cade2009 Proprietary Red Blend
Cade
Napa Cuvee

$55.00

Last Call
Platinum
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Gemstone 2009 Proprietary Red Blend Estate Grown
Gemstone2009 Proprietary Red Blend
Gemstone
Estate Grown

$69.00

Last Call
Diamond
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Grilled Lamb Chops with Chimichurri

Albeno Munari


Ingredients

Lamb Chops:
2 cups sherry vinegar
½ cup fresh lemon juice
½ cup chopped rosemary sprigs
6 garlic cloves, thinly sliced
5 ½ pounds of meaty lamb chops, well trimmed
Olive oil, for brushing
Salt & freshly ground pepper

Chimichurri Sauce:
1 ½ cups packed Italian flat-leaf parsley leaves
4 garlic cloves, coarsely chopped
4 Tbs. packed Cilantro leaves
1 ½ Tbs. packed rosemary leaves
1 Tbs. packed thyme leaves
1 tsp. crushed red pepper
¾ cup extra-virgin olive oil
1/3 cup sherry vinegar
Salt & freshly ground pepper


Instructions

Prepare the Chops:
In a bowl, whisk the sherry vinegar with the lemon juice, rosemary, and garlic. Pour the marinade into a resealable plastic bag. Add the chops, seal the bag and turn to coat. Let the chops marinate at room temperature for 1 hour, turning the bag halfway through.

Make the Chimichurri:
In a food processor, combine all of the ingredients except the olive oil, vinegar, salt and pepper. Pulse until the herbs are finely chopped. Add the olive oil and vinegar and pulse to combine. Season the Chimichurri with salt and pepper and transfer to a bowl.

Light the Grill:
Remove the chops from the marinade. Scrape off the garlic and rosemary and pat the chops dry with paper towels. Brush the chops with oil and season with salt and pepper. Grill the chops over moderately high heat, turning, until nicely charred outside and medium-rare, 3 to 4 minutes. Transfer to a platter and serve with the Chimichurri.



    Suggested Pairings

  1. Sagebrush Annie's
    2009 Cabernet Sauvignon
    Sagebrush Annie's
    Stone Pine Estate
    Santa Barbara County

    $51.00

    $60.00
    93 - Beverage Testing Inst.
    id: 2412
    Platinum
Close